Beets With Tehina Recipe

Salatim

1. 1

   Prepare the Beets

   Wash the beets thoroughly, trimming off the greens and any roots. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for about 30-40 minutes until tender.

2. 2

   Make the Tehina Sauce

   In a bowl, combine the tahini, minced garlic, lemon juice, olive oil, salt, cumin powder, and water. Whisk until smooth and creamy. Adjust the consistency with more water if necessary.

3. 3

   Cool and Peel the Beets

   Once the beets are cooked, remove them from the pot and let them cool slightly. Once cool enough to handle, peel the skins off using your hands or a paper towel.

4. 4

   Slice the Beets

   Cut the peeled beets into thin slices or wedges, as desired.

5. 5

   Assemble the Dish

   On a serving platter, arrange the sliced beets. Drizzle the tahini sauce generously over the beets. Garnish with fresh parsley and pomegranate seeds.

6. 6

   Serve

   Serve the beets with tehina immediately as a refreshing salad or side dish.